Burgundy Basted Duckling

Total Time: 9 hrs 30 mins Preparation Time: 30 mins Cook Time: 9 hrs

Ingredients

• Servings: 4
• 5 lbs ducklings, ready-to-cook
• 1/4 cup burgundy wine
• 1/4 cup lemon juice
• 1 tablespoon butter, melted
• 1 tablespoon worcestershire sauce
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon marjoram, dried and crushed
• 1/4 teaspoon pepper
• 2 -3 drops bottled hot pepper sauce

Recipe

• 1 with a fork, prick skin of ducking all over at approximately 2 inch intervals.
• 2 place metal rack or trivet in bottom of slow-cooking pot.
• 3 set duckling, breast side up, in pot.
• 4 combine burgundy, lemon juice, butter, worcestershire, garlic, salt, marjoram, pepper, and pepper sauce.
• 5 mix well.
• 6 brush about half the sauce over duckling. cover and cook on low for 7 to 9 hours.
• 7 if possible, remove excess fat, brush with more sauce.
• 8 turn duckling once during cooking.
• 9 remove excess fat again at end of cooking time on low.
• 10 turn control to high.
• 11 brush with remaining sauce.
• 12 cook a final 30 minutes.
• 13 if a browner bird is desired, it may be placed on a broiler pan or heat-proof platter and browned in the oven at 400 degrees for about 15 or 20 minutes.
• 14 if desired, duckling may be cut in halves or quarters before cooking to fir a 3 1/2 quart or smaller cooking pot.